This soup is surprisingly quick and easy to make and full of vitamins and antioxidants, especially beta-carotene which helps to protect the cells in the body from free radical damage and strengthen the immune system. It is the perfect soup for the autumn
season as many types of squash are available this time of year.

In a large Dutch oven, sauté onion in 2 tablespoons of water over medium heat until slightly golden, soft and translucent. Add more water, 2 tablespoons at a time to prevent sticking. Add garlic and cook for another minute. Do not let garlic brown.